The cuisine of Iran is diverse, with each province featuring dishes, as well as culinary traditions and styles, distinct to their regions. It includes a wide variety of foods ranging from chelow kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Iranian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup), kookoo (vegetable omellettes), pollo (white rice alone or with addition of meat and/or vegetables and herbs, including loobia pollo, albaloo pollo, zereshk pollo, and others), and a diverse variety of salads, pastries, and drinks specific to different parts of Iran. The list of Persian recipes, appetizers and desserts is extensive. Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. The main Persian cuisines are combinations of rice with meat, chicken or fish and some onion, vegetables, nuts, and herbs. To achieve a balanced taste, characteristic Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes.
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National cuisine
Rice
It is believed that rice (berenj in Persian) was brought to Iran from southeast Asia or the Indian subcontinent in ancient times. Varieties of rice in Iran include champa, rasmi, anbarbu, mowlai, sadri, khanjari, shekari, doodi, and others. Basmati rice from India is very similar to these Persian varieties and is also readily available in Iran. Traditionally, rice was most prevalent as a major staple item in northern Iran, while in the rest of the country bread was the dominant staple.
Methods of cooking rice
There are four primary methods of cooking rice in Iran:
- Chelow: rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated, and not sticky, and also results in a golden rice crust at the bottom of the pot called tah-deeg (literally "bottom of the pot").
- Pollo: rice that is cooked exactly the same as chelow, with the exception that after draining the rice, other ingredients are added in layers or sections of the rice, and then steamed together.
- Kateh: rice that is cooked until the water is absorbed. This is also the traditional dish of Gilan (described in detail below).
- Damy: cooked almost the same as kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Damy literally means "simmered."
Bread
There are four major Iranian flat breads:
- Nan-e barbari: thick and oval-shaped.
- Nan-e lavash: thin, crispy and round or oval, and is also the oldest known bread in the Middle East and Central Asia.
- Nan-e sangak: Triangle-shaped bread that is stone-baked.
- Nan-e taftoon: Thin, soft and round.
Other breads include:
- Nan-e shirmal: Made like barbari, except with milk instead of water, in addition to a bit of sugar, and is eaten during breakfast or with tea.
- Nan-e ghandi: Sweet bread made like taftoon, and is eaten during breakfast or with tea.
- Nan-e gisu: a sweet Armenian bread, and also is eaten in the morning or with tea later in the day.
Second only to rice is the production and use of wheat. There are said to be more than forty types of wheat breads from very dark to very light. From crisp to limp, and at least one type of flat bread will be a part of every meal. Nan-e lavash is an example of the thin crisp bread with good keeping qualities, while nan-e sangak is a fresh yeast bread, baked on hot stones and eaten while still warm." Some barley is produced but it is used mainly as food for animals and only occasionally for human food when wheat crops are poor.
Fruits and vegetables
Iran has terrific agriculture, so many fruits and vegetables, especially what a lot of countries consider “exotic” are easier to come by. A bowl full of fruit is common on most Persian tables and dishes of vegetables and herbs are standard sides to most meals. Iran is one of the top date producers in the world; some of the most succulent dates come from there. For generations, Iranians have been eating various fruits, vegetables, and herbs for their health benefits that have only recently been discovered in other parts of the world. For example, onions and garlic, pomegranate, and sabsijat (various herbs) are regular ingredients in many Persian foods. While the climate of the Middle East is conducive to the growing of fruits, the orchards and vineyards of Iran produce fruits of legendary flavor and size. These are not only enjoyed fresh and ripe as desserts but are also imaginatively combined with meats and form unusual accompaniments to the main dishes. When fresh fruits are not available, a large variety of excellent dried fruits such as dates and figs, dried apricots and peaches are used instead. The list of fruits includes-fresh dates and fresh figs. Many citrus fruits, apricots, peaches, sweet and sour cherries, apples, plums, pears, pomegranates and many varieties of grapes and melons. While the eggplant is "the potato of Iran", Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt and pepper and a little garlic. Vegetables such as pumpkin, spinach, string beans, varieties of squashes and carrots are commonly used in rice and meat dishes. Tomatoes, cucumbers and green onions often accompany a meal. A small sweet variety of cucumber is popularly served as a fruit. The term "dolmeh" is used to describe any vegetable or fruit stuffed with a rice or rice-and meat~ixture: grape leaves, cabbage leaves, spinach, eggplant. peppers, tomatoes, even apples and quince. To underline both the skill and imagination of Iranian cookery, a few examples of the main ingredients in Iranian specialties would include duck, pomegranates and walnuts; lamb, prunes and cinnamon; spinach, orange and garlic; and chicken and sliced peaches sauted in onions and butter, seasoned with cinnamon and lemon juice. The above are only a few examples of the combinations of meats and vegetables, or meats and fruits plus unusual seasonings that may go into "chelo koresh", the favorite Iranian dish that is served at least once daily. This dish of crusty baked rice is topped by one of the sauces listed, or one of dozens more limited only by price and availability of ingredients.
Drinks and dessert
The traditional drink accompanying Iranian dishes is called doogh. Doogh is a combination of yogurt, water (or soda) and dried mint. However many domestic soda beverages such as Zam Zam Cola and its competition Parsi Cola are widely consumed with meals. Both Coca Cola and Pepsi Cola have officially licensed bottling plants in Mashad, with their products surprisingly not subject to U.S. sanctions against Iran. Other drinks are several types of especially prepared sherbets called Sharbat and khak sheer. One favorite is Aab-e Havij, alternately called havij bastani, carrot juice made into an ice cream float and garnished with cinnamon, nutmeg or other spices. There are also drinks that aren't served with meals. These are Sheer Moz (banana milk shake), Aab Talebi (cantelope juice), and Aab Hendevaneh (watermelon juice). These drinks are commonly made in stands or kiosks in streets on summer days and on hiking trails. Aab Anaar (pomegranate juice) is also popular and has recently (2007) become popular in North America, specifically for its extraordinary health benefits including its high anti-oxidant levels (much higher than green tea). There are many dessert dishes, ranging from Bastani-e Za'farāni (Persian Ice Cream with saffron, also called Bastani-e Akbar-Mashti, later on called Gol-o Bolbol as well) to the faludeh, a sort of frozen sorbet, made with thin starch noodles and rose water. Persian Ice Cream is flavored with saffron, rosewater, and chunks of heavy cream. There are also many types of sweets. The sweets divide into two categories: "Shirini Tar" (lit. moist sweets) and "Shirini Khoshk" (lit. dry sweets). The first category consists of French-inspired pastries with heavy whole milk whipped cream, glazed fruit toppings, tarts, custard-filled eclairs, and a variety of cakes. Some have an Iranian twist, such as the addition of pistachio, saffron, and walnuts. The second category consists of more traditional sweets: Shirini-e Berenji (a type of rice cookie), Shirini-e Nokhodchi (clover shaped, chickpea cookies), Kolouche (a large cookie usually with a walnut or fig filling), Shirini-e Keshmeshi (raisin and saffron cookies), Shirini-e Yazdi (muffins or cupcakes, originated in the city of Yazd), and more. Three others—that is, Zulbia, Bamieh and Gush-e Fil—are very popular. Bamieh is an oval-shaped sweet dough piece, deep fried and then covered with a syrup (traditionally with honey). Zulbia is the same sort of dough, also deep-fried, but it is poured into the oil so that it twirls. It is then covered with the same syrup (or honey). It has become popular in other parts of the world, and is known as funnel cake in North America, and Jalebi in India. Goosh-e Fil (lit. Elephant's ear) is also deep-fried dough, fried in the shape of a flat elephant's ear and then covered with sugar powder. Of course, no discussion of Persian desserts would be complete without one of the classics, Halvardeh (Tehrani for halvā-arde, wirth halvā, an Arabic loan word meaning 'sweet' and arde, Persian for Arabic tāhini. Halvā comes in various qualities and varieties, from mainly sugar, to sesame seed extract, which is known as tahini in the west (the aforementioned Persian arde), with pestach, and Iran produces some of the best.
Essential accompaniments
There are certain accompaniments (mokhalafat) which are essential to every Iranian meal at lunch (nahar) and dinner (shahm), regardless of the region. These include, first and foremost, a plate of fresh herbs, called sabzi (basil, coriander, cilantro, fenugreek, tarragon, Persian watercress or shaahi), a variety of flat breads, called naan or noon (sangak, lavash, barbari), cheese (called panir, a Persian variant of feta), sliced and peeled cucumbers, sliced tomatoes and onions, yogurt, and lemon juice. Persian pickles (khiyarshur) and relishes (torshi) are also considered essential in most regions. Tea (chai) is served at breakfast. At other times it is served based on the region, usually many times throughout the day. For example, in the province of Khorasan it is served immediately before and after lunch and dinner. The traditional methods of tea preparation and drinking differ between regions and peoples.
Regional cuisine
Northern Iran
Kateh is the traditional dish of Gilan, and is simply Persian rice cooked in water, butter and salt until the water is fully absorbed. This method results in rice that is clumped together and is the predominant style of cooking rice in the Caspian region. In Gilan and Mazandaran, kateh is also eaten as a breakfast meal, either heated with milk and jam, or cold with Persian cheese (panir) and garlic. Kateh is not commonly served in other parts of Iran, but is prescribed widely as a natural remedy for those who are sick with the common cold or flu, and also for those suffering from stomach pains and ulcers. The famous Iranian caviar and Caspian fish roes hails from that region, and is served with eggs, in frittatas (kuku sabzi) or omelettes. Gilan and Mazandaran is probably home to the most numerous list of recipes compared to other regions. Some Gilani and Mazandarani delicious dishes are: Fesenjan, Mirza Qasemi, Shur Mahi, Baqala Qatoq, Spinach thick soup(Ash-e Esfenadj), Morq-e Torsh, Torshi Kebab, Mast o Khiar (a Meze), Shami-e Rashti, Choqortmeh, Torsh Tareh, Sir Qaliyeh, Alu Mosema, Zeytun Parvardeh (a Meze), Vavishka, Anar Bij, Sirabij, Sheshandaz, Shirin Tareh, Khalou Abeh, Naz Khatun, Longi, Mahi Fibij, Torsh Shami, kuku Eshpel, Shah Kuku, Kuku gerdu, Ash-e Shalqam, Ash-e Shir, Ash-e Torsh, Ash-e Qalamkar, Ash-e Fatematazahra, Khali Ash, Mahi Dudi, Fereni, Reshteh Khoshkar, Halvaye Raqayeb, Kolucheh Fuman, Kolucheh Lahijan, Kaka, Felfel Torshi(pickled piments), Sir Torshi(pickled garlic), Badenjan Torshi(pickled eggplants), Haftabijar, Yaralmasi Torshi, Piyaz Torshi(pickled onions), Rob e Narenj, Rob e Anar, Rob e Sir Torsh, Darar (a Meze), Morabaye Badrang, Morabaye Shaqayeq, Morabaye Gol Mohammadi, Morabaye Bahar Narenj, Morabaye Kadu, Morabaye Zoqal Akhteh, Morabaye Velesh. The Gilani variety of rice is considered one of the best in Iran, where it has been practiced since the fourth century BCE. See Also Gilan: People and Culture
Khuzestan
See Khuzestan: People and Culture
Isfahan
Khoresht-e mast
"Khoresht-e mast"(yogurt stew) is a traditional dish in Isfahan. The dish make with yogurt, mutton, saffron, sugar and hull of orange. Iranians put them in water for one week or longer, after this time the orange peels are sweet and ready for use. People in Iran make a lot of delicate dishes and jam with hull of fruit. This dish often accompanies celebrations and weddings.
Beryooni
Isfahan is famous for its Beryooni. This dish is made of baked lung and mutton that is minced and then cooked in a special small pan over the fire. The food is generally eaten with a certain type of bread, "nan-e taftton".
Azerbaijan
Ghormeh sabzi & Gheimeh
Ghormeh sabzi (Herb Stew) and Gheimeh (Split-pea Stew) are traditional stews of Azerbaijan. Now,they have also became popular in other parts of Iran.
Aash
Aash (Thick Soup) is popular food in Azerbaijan. Varietis of Aash (Thick Soup) in Azerbaijan include :
- Ghurutlu Aash (Dried Whey Thick Soup)
- Turshulu Aash (Sour Thick Soup)
- Yogurtlu Aash (Yogurt Thick Soup)
- Isfanaj Aashi (Spinach Thick Soup)
- ....
Ghabli
"Ghabli" is traditional dish in Azerbaijan.This dish is made of rice, lentil, meat, potato and groats. see also Kufteh Tabrizi
Ardabil
Yogurt-soup
Traditional Iranian table settings
The traditional Iranian table setting firstly involves the tablecloth, called sofreh, and is spread out over a Persian rug or table. Main dishes are concentrated in the center, surrounded by smaller dishes containing appetizers, condiments, side dishes, as well as bread, all of which are nearest to the diners. These latter dishes are called mokhalafat (accompaniments). When the food has been served, an invitation is made to all those seated at the sofreh to help themselves.
Structure of meals
Breakfast (sobhaneh (صبحانه) or nāshtāyi (ناشتايى))
The basic traditional Iranian breakfast consists of a variety of flat breads (naan-e sangak, naan-e lavash, and others), butter, Tabrizi white cheese (paneer), feta cheese, whipped heavy cream (sarshir, often sweetened), and a variety of fruit jams and spreads. Other popular traditional breakfasts (which require far more preparation) include haleem (wheatmeal served plain or more commonly with shredded lamb or turkey - similar to Western oatmeal in some respects), asheh mohshalah (thick soup). These latter breakfasts are typically regional specialities, and many cities and towns all across Iran feature their own distinct versions of these dishes. Both asheh mohshalah and haleem are typically prepared the night before, to be served the next morning, and haleem is usually only served at certain times of the year (haleem specialty restaurants are only open during those times), except in southern parts of Iran, where haleem is always present. Kaleh pacheh is almost always only served from three in the morning until sometime after dawn, and specialty restaurants (serving only kaleh pacheh) are only open during those hours. Lunch and dinner (naahaar or shaam)
Traditional Persian cooking is done in stages, at times needing hours of preparation and attention. The outcome is a well-balanced mixture of herbs, meat, beans, dairy products, and vegetables. Major staples of Iranian food that are usually eaten with every meal include rice, various herbs (mint, basil, dill, parsley), cheese (feta or Persian panir, derived from goat or sheep's milk, and sometimes cow's milk), a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region. Tea (chai) is the drink of choice on nearly every occasion, and is usually served with dried fruit, pastries, or sweets. You can usually find tea brewing throughout the day in most Iranian homes. Doogh, a yogurt drink, is also quite popular. One of the oldest recipes, which can trace its existence back to the time of Persian empire, is khoresht-e-fesenjan, consisting of duck or sometimes chicken in a rich pomegranate-and-walnut sauce that yields a distinctive brown color, most often served with white rice.
Alcoholic beverages
Though strictly banned sometime after the Islamic Revolution of 1979, alcoholic beverages may be readily available in Iran, but they are not openly available. The most common beverage is called aragh-e keshmesh, which is domestically produced, with the best variety available in the province of Qazvin. Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia. Some domestic varieties of vodka are available, but cannot be easily obtained (the brand "55"). Beer is the third most common alcoholic beverage, with much of it imported from northern Europe via Turkey. As with vodka, domestic beer is available, but not easily obtained. Other imported liquors such as Scotch whisky, gin, and higher quality vodkas from Poland are available in some major cities, but at a much higher cost (typically even more expensive than the Western average) and as such are considered luxury items. Wine has been a major part of Iranian culture since ancient times, and this tradition has continued despite current governmental restrictions. The major wine-producing centers of Iran are Qazvin, Orumiyeh, Shiraz, and to a lesser extent, Isfahan. Red wine is the most common variety and also the most popular, with white wine also enjoying a strong position in the north. Wine-producers are often, but not always, either of Armenian or Zoroastrian background, as non-Muslim minority groups are entitled the right to produce wine (and other alcoholic beverages) for their own use. Though it is illegal for them to sell wine to other Iranians (and to foreign visitors), this rule may not be followed and their wine may be obtained in those parts of the country where it is produced or distributed. The Armenian producers of Orumiyeh and Isfahan are, in particular, renowned for their sweet, sparkling red wines.
Fast food, imported and adapted foods
Popular fast food items in Iran include chelow kabab (literally "rice and kabab"), joojeh kabab (the same, but substituting grilled or broiled chicken), naan o kabab (literally "bread with kabab"), kabab sandwiches, and a number of different derivatives of traditional slow-cooked meals. An increasing preference for American style food amongst a younger generation of Iranians has resulted in the establishment of many pizza, steak, hamburger, and fried chicken establishments, but Western food is sometimes served alongside staples such as those mentioned above, and is often prepared differently (most notably with pizza). Chinese and Japanese cuisine has also become popular in recent years, primarily in Tehran, and Italian and Mediterranean restaurants are also featured.
Persian cuisine in the West
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One of the main reasons that Persian cuisine is not widely recognized is that it is often confused with Middle Eastern cuisine, a much broader and more general term, and this confusion is further perpetuated by restaurants and markets providing authentic Persian cuisine that label themselves as such. Many Persian markets and restaurants are labelled as Middle Eastern, International, or Mediterranean in order to broaden their appeal to the Western consumer. In reality, Persian cuisine is one of the oldest and richest cuisines in the world, and- except for the shared dishes with neighbouring cuisines, during Ottoman contacts- is typically vastly different from what is found in the greater Middle East. It should be mentioned that Persian cuisine has lots of similarity to Greek cuisines in its Kebabs. Although not widely recognized, Persian cuisine is gaining popularity in multicultural cities, especially in Los Angeles, Vancouver and Toronto, which have a significant Persian population. Another reason for the relative obscurity of Persian cuisine is the lack of professional restaurant management. Many Persian restaurants (at least in smaller towns or those with smaller Persian populations) are started by immigrants who have little or no experience in the food and restaurant business. This lack of experience often means the proprietors focus most of their energies on preparing and providing good quality food but very little on marketing, ambience and service. Many such businesses die in obscurity despite the high quality and authenticity of the food.
References
- New Food of Life by Najmieh Batmanglij (ISBN 0-934211-34-5)
- H.E. Chehabi, "The Westernization of Iranian Culinary Culture", Iranian Studies
See also
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